In theory a blogger spends all her free time coming up with fun and witty posts for your edification.
In reality your humble blogger thought, Oh, crap. I need to do another blog post because that’s what bloggers do and I just don’t have time because I need to get the apple crisp ready for small group tonight and we have ten people coming for dinner and holy moley I have four days left to perfect my presentation for the writer’s conference. And then she had a small but profound moment in the van where she thought about driving to Mexico immediately, but she loves her people all too much so she didn’t.
She, I mean I, had scrapped the very idea of blogging until a little light went on– I bought these apples locally and I’m making this dessert with my own bare hands and if that isn’t the essence of simple living, I don’t know what is. I can’t be the only person who wants to experience the glory of fall, so here’s how it works in this house. Adjust the directions accordingly for your own household needs. (Actual recipe can be found at the end of the post.)
- On a sunny, windy October day, drive to the local apple orchard with your family and pick apples. Go on hayrides a
nd let the children toss straw around the wagon without hitting the hipster-yuppies from Chicago. Drive deeper into orchard to pick apples. Force your children into picking the fruit with a little lecture about where your food comes from. Our kids picked more than enough apples in less than five minutes because the crop is so abundant this year. It literally took us longer to park than to pick.
- On the day of apple crisping, set the correct atmosphere. The weather must be cool and autumn-ish. If it’s sunny and 85 degrees, this just won’t feel right. Pick excellent music. I recommend the Melody Gardot station on Pandora, but maybe you don’t like good music. Your choice.
- Peel and slice apples. This will take forever and you will lose your will to live by the third apple. Remind yourself that Laura Ingalls Wilder didn’t give up after three apples and put on your big girl bloomers. Continue peeling and slicing. Add sugar and cinnamon and taste liberally. It’s fruit and therefore a health food.
- Smash up butter, flour, and brown sugar. Dump the crumbles over the apples which are now waiting in the pan. Sprinkle more cinnamon over the top because it’s FALL and cinnamon is the seasonal spice.
- Bake until apples are so tender you can plunk a fork right through to the pan. Do not eat immediately because that boiling sugar will do terrible things to your mouth. Don’t ask me how I know this.
- Share with your friends and family.
Now, for the actual recipe! This is a great one for celiacs who can’t handle oats well. I use gluten free flour from Better Batter, and it’s delish. These amounts will make a 9X13 pan, but you can easily cut it down. But really, don’t bother. You’ll just run out of apple crisp early and then be mad at yourself.
Apple Crisp: from the kitchen of Sara W.
The Apple Part:
5-10 apples (I used 8 huge Empires today, but I’ve used as many as 12 small McIntosh before. Just fill up your pan and estimate.)
1/2 cup sugar
1-2 tablespoons cinnamon
1/2 teaspoon salt
1 tablespoon flour (can be omitted if you prefer juicier crisp)
Mix all ingredients together and dump into pan.
The Crisp Part:
2 cups flour
1 cup butter, softened
1 1/3 cup brown sugar
Mix together well. Mixture will be crumbly and soft. Spread gently over apples. Sprinkle with more cinnamon.
Bake at 350 degrees for 30-45 minutes. Time will vary depending on your apple variety and how big the slices are.